Recent social media posts
27/10/2026
We are honoured to have been awarded a Golden Plate by Gourmet Guide , recognising FYN among the globally iconic restaurants shaping the South African culinary landscape. It was also a very special moment for Jennifer Hugé, who received the Haute Pour Award at the JHP Gourmet Guide Awards for her programme of beverages at The FYN Group.
Since its inception, the JHP Gourmet Guide has championed consistency, excellence and the continued evolution of South Africa’s dining industry. These accolades are a meaningful acknowledgement of the dedication, creativity and commitment to craft that define the FYN experience. Jennifer’s award, in particular, celebrates the knowledge, care and passion she brings to her work, from understanding the character of each pour to creating thoughtful pairings and memorable guest experiences.
Reflecting on the year at FYN, Chef Founder Peter Tempelhoff shares: “This year has been about refining details, pushing creativity and continually doing good things at the restaurant, a little better every day. We’re delving deeper into our incredible local biomes in both the food and beverage departments, uncovering new flavours, combinations and stories. It’s an exciting year at FYN.”
Our sincere thanks to Gourmet Guide for these distinctions, and heartfelt congratulations to Jennifer on this well-deserved achievement. We are incredibly proud of our team and grateful to see their talent, dedication and commitment to excellence celebrated.
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21/10/2026
FYN Restaurant placed No.65 on The 50 Best Restaurants 2026 extended 51-100 list.
We extend our sincere thanks to The 50 Best Restaurants for this recognition. To be included on this list for the 6th consecutive time is a privilege, and it reflects the creativity and commitment of our entire team.
We are proud to represent South Africa on the international culinary stage and grateful to everyone who has been part of our journey.
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18/10/2026
Sea Plants
Drawing from the biodiversity of the South African coastline, this course explores the relationship between sea plants and the life they sustain.
Octopus meets nori, white mussels meet hijiki, and abalone meets kelp, bringing together ingredients that reflect the depth and diversity of the coast. Presented amongst shells and kelp, this course brings the tidal zone to the table.
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14/10/2026
This week, Chef Peter Tempelhoff, Chef Ashley Moss and Chef Lucas Ceasar travel to Italy to participate in two dinners at Ein Prosit , bringing a South African perspective to an international culinary programme.
The first dinner, “From the Other Side of the Ocean”, brings Peter Tempelhoff together with Belgian chef Willem Hiele to explore the relationship between two distinct culinary perspectives, connected by the Atlantic Ocean. The second, “Future in Colori”, sees Peter Tempelhoff join Venezuelan chef Juan Luis to consider how cultural heritage, local ingredients and contemporary techniques continue to shape the future of gastronomy.
Both collaborations offer an opportunity to exchange knowledge and perspectives across borders, while sharing the diversity of South African ingredients and the evolving identity of its contemporary cuisine.
We look forward to representing South African gastronomy on this international stage.
11/10/2026
Designed for settling in and taking in the details around you.
Upstairs at FYN, the gallery offers a different perspective of the restaurant. An intimate, comfortable space overlooking the iconic ceiling installation, with views across the ktchen and dining room below.
A space above the restaurant, but very much part of the experience.
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07/10/2026
The petit fours at FYN draw on the medicinal fynbos of the Cape, bringing together indigenous botanicals and childhood nostalgia.
Guava fruit leather with yoghurt marshmallow and Cape mountain sage jelly; a peanut buchu “lunch bar” with peanut gianduja, peanut caramel and dark chocolate buchu ganache; and a Cape rough lemon curd tart with kapokbos Italian meringue.
Rooted in the landscape, but with a distinctly South African sense of nostalgia, they bring a playful close to the FYN experience.
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04/10/2026
Our vermouths are crafted in-house by Jennifer Hugé , and each forms the base for a distinct cocktail.
The Dirty Martini combines bianco vermouth, olive-oil-washed vodka, miso chickpea saline and junmai sake.
The Baobab and Pineapple Highball mixes dry vermouth with pineapple and palm gin, yuzushu and pandan espuma.
The Negroni pairs our house chinato with Inzalo Pinotage-rested agave and a koji-fermented tree tomato liqueur.
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28/09/2026
The dining room brings together strong architectural forms, natural textures, warm materials and intricate details, creating a richly layered environment that enhances the experience without taking focus away from the table.
From the setting of each place to the way the room changes as the evening unfolds, every element has its place - creating a space where food, people and conversation come together naturally.
A table set for the experience ahead.
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23/09/2026
Off the southern tip of Africa, two great ocean currents meet.
The warm Agulhas runs down the east coast; the cold Benguela pushes north along the west. Where they converge, their contrasting conditions shape a diversity of landscapes and climates helping create a richness of succulent flora, with South Africa home to an exceptional variety of species.
That meeting point shapes our “Ocean Currents” of KZN langoustine. Prenia, sunrose and spekboom, yuzu-miso emulsion, caviar and dashi are placed across the plate according to the warmer and cooler waters they represent.
The story continues on the coaster beneath the plate. Turn it over to see the currents that inspired the dish.
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18/09/2026
Restaurant Week at FYN.
Join us for a five-course menu showcasing FYN’s approach to indigenous South African ingredients, thoughtful technique and considered cooking.
Five courses and a glass of sake for R1,375. Available from 25 September to 31st October 2026.
Available Monday to Saturday for lunch.
Bookings exclusively through Dinestar and Restaurant Week. Link in bio.
Please note: a deposit for bookings will be required.
Address
37 Parliament Street, Unit 501, Speakers Corner
Cape Town
8001
To reach the location of the restaurant on Parliament Street in Cape Town using public transport, take the train or bus to Cape Town Station. From there, walk towards Adderley Street and continue walking until you reach Parliament Street.
If driving, take Nelson Mandela Boulevard from any direction and turn onto Roeland Street. Continue straight until you reach Parliament Street and find parking in the surrounding area. It's worth noting that parking can be limited during peak hours.
Opening Hours
| Monday |
12:00 - 14:00 |
|
18:00 - 20:00 |
| Tuesday |
12:00 - 14:00 |
|
18:00 - 20:30 |
| Wednesday |
12:00 - 14:00 |
|
18:00 - 20:30 |
| Thursday |
12:00 - 14:00 |
|
18:00 - 20:30 |
| Friday |
12:00 - 14:00 |
|
18:00 - 20:30 |
| Saturday |
12:00 - 14:00 |
|
18:00 - 20:30 |
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What people say
South African restaurants are known for pushing boundaries, celebrating craft, and creating unforgettable experiences. FYN Restaurant on Parliament Street in Cape Town is a prime example of this. The restaurant has been placed in the top 100 for three years in a row, which is an incredible achievement that speaks to the quality of their food and service.
One thing that sets FYN apart is their philosophy of service, which is all about finding a balance between presence, purpose, and passion. This means that diners can expect attentive and knowledgeable waiting staff who are passionate about what they do.
But it's not just the service that makes FYN special - it's also the food. The Outeniqua springbok dish is a standout item on the menu, with its flame-grilled meat cooked over hot bintochan coals and served with a sancho pepper crust, lacquered onion & hijiki, lacto blueberries. It's clear that every dish at FYN is carefully crafted with attention to detail and a commitment to using only the best ingredients.
While FYN has experienced some sadness recently with the loss of their dear friend and colleague Andy Lund, it's clear that his spirit lives on in the restaurant's social media presence. The team at FYN continues to share their passion for food and hospitality with their followers online, making it clear that this is more than just a job - it's a way of life.
Overall, FYN Restaurant is an exceptional dining experience that showcases the best of South African cuisine. From their expert service philosophy to their innovative dishes, everything about this restaurant is designed to create an unforgettable experience for diners.
